fresh tomato tart in parmesan shortbread
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 4 oz parmesan cheese, grated (about 2 cups)
- 6 Tbs unsalted butter (NOT margarine), well chilled, cubed
- 2 Tbs ice cold water
- 1/4 to 1/2 cup mozzarella cheese, shredded
- 10 oz grape tomatoes, halved (you could also use cherry tomatoes or just sliced tomatoes, but make sure they're very red, fresh, and sweet)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 to 2 tbs olive oil
- 2 Tbs + 2 Tbs slivered basil
1. in a large bowl, mix flours and parmesan. quickly work in the butter until the mixture is sandy with pea-sized pieces of butter. (you can do this in several different ways. i did mine by hand, just rubbing the butter and flour in my palms until it was put together. you can also cut it in with a pastry cutter or with knives. or, if you're fancy, you can do it with a few quick pulses of a food processor.) mix in the ice-cold water. you should be able to pinch pieces of the dough and it will stick together. press it evenly into a tart pan. (presumably you could use a baking dish as well, but i'm not sure.) prick the crust all over with a fork. put the crust in the fridge to rest for 15 minutes. preheat the oven to 350 degrees F while the crust is resting.
2. remove the crust from the fridge. put a piece of tin foil over the crust and fill the crust with pie weights, dried beans, or dried peas. bake in the oven for fifteen minutes. gently remove the pie weights and foil, then bake for another ten minutes. remove crust from the oven and sprinkle with mozzarella cheese.
3. in a medium bowl, mix the halved (or sliced) tomatoes with the olive oil. add salt and pepper and stir until evenly coated. add 2 Tbs of slivered basil and stir again. pour the tomatoes into the crust over the mozzarella cheese and arrange them in an even layer. bake at 400 degrees F for 20 minutes or until the crust is toasty along the edges and the tomatoes have softened. remove from oven and sprinkle with remaining basil. serve warm.
this recipe looks AMAZING. i am going to suggest it to my mom because i seriously want to try this. :D
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